In my early 20s, I wouldn’t dare cook any other protein except Chicken. I fell into a comfort zone that lasted for several years. As I stumble into my now late-20s, I have grown much bolder. My past successes in the kitchen have created a level of confidence and I now longer shutter at the sight of raw pork tenderloin.
Last night, I decided enough is enough. I LOVE pork tenderloin but have never made it myself. Using everyday ingredients I have in the kitchen, I created the most tender pork with a heavenly Asian-inspired reduction sauce. I also served sweet potato baked ‘fries.’ I’ve been on a bit of a health kick lately and those fake fries deemed the perfect accompaniment.
I recommend marinating the tenderloin for approximately 2 hours in the kitchen prior to cooking. I would also suggest letting the tenderloin get to room temperature, which takes about an hour, prior to cooking. I marinate my tenderloin in a gallon size Ziploc bag.
2/3 cup low sodium chicken brother
¼ cup low sodium soy sauce
2 teaspoons lime juice
2 tablespoons brown sugar
1 tablespoon tomato paste
4 garlic cloves, grated
3 tablespoons of grated fresh ginger (no need to peel)
1 tablespoon balsamic vinegar
1 tablespoon EVOO
As the meat is marinating, you can prepare your ‘fries.’ I don’t own any fancy fry gadgets so I hand cut these.
When the meat is near ready to go, preheat oven to 350 degrees.
Scatter the sweet potato fries on a lightly greased baking pan. I use fat free Olive Oil cooking spray. Lightly coat the fries in pepper, sea salt & cayenne pepper. Toss gently. It’s now time to stick everything in the oven! I remove the tenderloin from the marinade and placed it on a lightly greased cooking skillet. Put the tenderloin on the oven’s middle rack. I placed the potato fries on the bottom rack.
As the goods are cooking, you can make the delicious reduction that accompanies the dish. Pour remaining marinade through strainer and boil on medium-high in a small sauce pan. After boiling approximately 15 minutes, reduce to low and add 2 tablespoons of chicken broth as it continues to simmer. By the time the meat is done, you will be left with a delicious and moderately thick ginger-soy reduction.
After approximately 35-40, your pork tenderloin should be 155 degrees and ready to go. Kick up the oven to 450 degrees and let the fries crisp a little more as your meat rests.
I prefer to let my pork rest for approximately 10 minutes before cutting it into half-inch thick medallions.
After cutting it up, your fries should be removed from the oven and ready to go!
After plating the meat, lightly drizzle the reduction on top of the pork. Eat & Enjoy!